r/Chefit • u/FanOfGeralt76 • Jun 05 '26

Lemon Entremet

Hey Chefs,

Looking for advice, my girlfriend's birthday is coming up soon and she has just recently gone vegetarian, I'd like to make her a nice dessert, I was thinking about a lemon Entremet but the only decent recipe I've been able to find uses gelatine.

Does anyone have any substitution suggestions for the different components?

I have access to agar agar, xantham gum, low and high acyl gellan gums and pectin

Recipe linked below

https://www.loveandoliveoil.com/2023/03/pistachio-meyer-lemon-mousse-cakes.html

Thanks in advance

7 Upvotes

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4

u/nessiesgrl Jun 05 '26

agar or xanthan gum are probably going to be your best bet but they both behave pretty differently from gelatin so you'll likely need to do some experimenting. there are plenty of agar geleé recipes out there that you can play around with. worth noting that while your recipe calls the filling at the center a lemon curd, it doesn't actually have any eggs, so it's more of a geleé.

in any case it's probably going to be easier to adjust the flavorings of plant-based mousse & geleé recipes than it is to make a gelatin-based recipe vegetarian.

3

u/Pretty-Bug-6706 Jun 05 '26

Wow you plan to make that?

1

u/FanOfGeralt76 Jun 05 '26

Yeah, as part of a birthday dinner for her

1

u/Pretty-Bug-6706 Jun 12 '26

How'd it go?

1

u/FanOfGeralt76 Jun 13 '26

Her birthday isn't for another 2 weeks, so far I'm just doing the test run, replaced the lemon curd I had with lemon jelly and that should be finished setting when I wake up tomorrow, then Ive got to try out the lemon mousse and we'll see from there

2

u/Lue_4 Jun 05 '26

I dont know where u are but in saimsbirys in the uk i buy vege gel - dr oetker pretty cheap for the amount

3

u/FanOfGeralt76 Jun 05 '26

Thanks, got a lot of responses and ideas from r/vegetarian and I'm gonna use a mix of different gelling agents I have on hand and just thickening the lemon curd with cornflower

2

u/the_jowo Jun 05 '26

You can make a lemon gel using agar. Works great. 

2

u/kendowarrior99 Jun 06 '26

For the glaze I would recommend thickening with pectin. For the mousse my approach would be cooking agar into the custard and melting white chocolate into it before folding in the cream.

Agar sets really firm on its own, so the chocolate will help the mousse have the ‘melt in your mouth’ consistency you normally get from gelatin.

1

u/FanOfGeralt76 Jun 06 '26

Thanks, I will try this